Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine marinated steak, fluffy rice, sautéed vegetables, and a creamy spicy sauce for a flavorful, quick, and versatile meal.
Ingredients
- 1 lb flank steak (or other beef)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 cup cooked white or brown rice
- 1 cup vegetables (bell peppers, broccoli, carrots, etc.)
- 2 tbsp vegetable oil
- ½ cup sour cream
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp lime juice
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- Mix soy sauce, brown sugar, sesame oil, garlic, and ginger. Marinate steak for at least 30 minutes.
- Cook rice according to package instructions.
- Prepare spicy cream sauce by mixing sour cream, gochujang, honey, and lime juice.
- Chop vegetables into bite-sized pieces.
- Heat oil in a pan and cook steak 4–5 minutes per side (adjust for doneness). Rest, then slice thinly.
- Sauté vegetables in the same pan for 3–5 minutes until tender-crisp.
- Assemble bowls with rice, sliced steak, and vegetables.
- Drizzle with spicy cream sauce.
- Garnish with sesame seeds and green onions.
Notes
- Marinate steak longer (up to overnight) for best flavor.
- Adjust spice by changing the amount of gochujang.
- Use fresh vegetables for best taste and texture.
- Try variations with chicken, tofu, or mushrooms.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 14g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
